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UAlbany Enhances Sustainable Practices By Increasing its Locally Grown Food Purchases

Online calorie counter and laundry text alerts among other changes in UAlbany residence and dining halls

ALBANY, N.Y. (September 4, 2012) – The University at Albany is expanding its commitment to purchase more locally grown and processed food. This year, 30 percent of the pork and about 10,000 pounds of frozen vegetables served in the University’s dining halls will be grown and processed by local farmers. 

In conjunction with UAlbany’s Office of Environmental Sustainability, the University – through University Auxiliary Services (UAS), which oversees dining services -- has moved toward purchasing more of its food locally because of the economic and health benefits. University at Albany Dining Services routinely purchases about 2,500 pounds of pasture-raised (grass-fed) beef to serve in the campus dining halls and as much as $60,000 per semester in local produce.

UAlbany students laughing while in line for food at the dining hall

UAlbany's dining halls offer many nutritious options for students, including locally grown foods like vegetables and grass-fed beef.

“It’s having an impact on the local economy. Businesses are gaining traction because people are becoming more aware of the importance of buying locally,” said UAS Director Stephen Pearse.

Another move toward healthy eating comes with a new online resourcewebtrition, which will enable students to calculate the amount of calories consumed from their campus meals.

Also new this semester, UAS is enhancing its dining and laundry services with new technologies. With LaundryView, UAlbany students will be able to see the laundry room from their computers to check availability of washers and dryers, as well as sign up to receive text alerts when their laundry is done.

 Read more on UAS’ new dining and other services for the 2012-2013 school year, including new meal trade options, extended hours and locations.